Food composition based on a substance derived from milk comprising conjugate linoleic acid glycerides

Abstract

The invention concerns a food composition based on substances derived from milk, in the form of an oil-in-water emulsion, optionally over-run. The invention is characterised in that the proportion of fats is less than 50 wt % and thatt comprises an efficient quantity of mono, di and/or triglyceride of one or several active isomers of conjugate linoleic acids (MG CLA: DG CLA and/or TG CLA). More particularly, the invention concerns fermented milk compositions, in particular yoghurt or fresh cream.

1 - 13 . (canceled)  
     
     
         14 . A method of maintaining body weight and promoting muscle mass at the expense of adipose mass comprising eating a food composition and maintaining body weight and promoting muscle mass at the expense of adipose mass, wherein the food composition is based on a substance derived from milk, in the form of an oil-in-water emulsion, which is overrun, wherein the fat content of the food composition is less than 50% by weight and wherein the food composition comprises from 1-15% of mono-, di- and/or triglyceride of one or more active isomers of conjugate linoleic acids (CLA MG, CLA DG and/or CLA TG).  
     
     
         15 . The method as claimed in  claim 14 , wherein the active isomers of conjugated linoleic acids (CLAs) are 9,11-octadecanoic acid and 10,12-octadecanoic acid or a combination of 9,11-octoadecanoic acid and 10,12-octadecanoic acid.  
     
     
         16 . The method as claimed in  claim 14 , wherein the active isomers of conjugated linoleic acids (CLAs) comprise a mixture of 9,11-octadecanoic acid and 10,12-octadecanoic acid.  
     
     
         17 . The method as claimed in  claim 14 , wherein said active isomers of the conjugated linoleic acids (CLAs) are: 
 9-cis-11-trans-linoleic acid, or    10-trans-12-cis-linoleic acid.    
     
     
         18 . The method as claimed in  claim 14 , wherein the food composition comprises, as percentages by weight, 1.5% to 35% fat.  
     
     
         19 . The method as claimed in  claim 14 , wherein the food composition comprises one or more additives chosen from sugars, emulsifiers, flavorings and overrun stabilizers.  
     
     
         20 . The method as claimed in  claim 14 , wherein the food composition is fermented and is a yoghurt or crème fraîches.  
     
     
         21 . The method as claimed in  claim 14 , wherein the food composition has a water activity of between 0.9 and 0.99.  
     
     
         22 . The method as claimed in  claim 14 , wherein the food composition is formed from a yoghurt whose water activity is between 0.95 and 0.99, comprising, as percentages by weight:  
       
         
           
                 
                 
                 
               
                     
                     
                 
                     
                     
                 
                     
                   skimmed milk 
                   70 to 80, 
                 
                     
                   dairy fat 
                    1 to 10, 
                 
                     
                   active isomers of CLAs in MG, DG and or TG form 
                   1 to 5, 
                 
                     
                   sugars 
                   1 to 6, 
                 
                     
                   plant oil 
                   0 to 2, 
                 
                     
                   other additives 
                    5 to 20. 
                 
                     
                     
                 
                     
                     
                 
             
                
                
               
               
                
                
                
                
                
                
                
                
               
            
           
         
       
     
     
         23 . The method as claimed in  claim 14 , wherein the food composition is formed from a crème fraîche whose water activity is between 0.95 and 0.99, comprising, as percentages by weight:  
       
         
           
                 
                 
                 
               
                     
                     
                 
                     
                     
                 
                     
                   skimmed milk 
                   40 to 60,  
                 
                     
                   dairy fat 
                   5 to 35, 
                 
                     
                   plant oil 
                   0 to 10, 
                 
                     
                   active isomers of CLAs in MG, DG and/or TG form 
                   5 to 13. 
                 
                     
                     
                 
                     
                     
                 
             
                
                
               
               
                
                
                
                
                
                
               
            
           
         
       
     
     
         24 . The method as claimed in  claim 18 , wherein the food composition comprises, as percentages by weight, 4% to 33% fat.  
     
     
         25 . The method as claimed in  claim 18 , wherein the food composition comprises, as percentage by weight, 10% active isomers of CLAs in MG, DG, and/or TG form.  
     
     
         26 . The method of  claim 14 , wherein the body weight is maintained and muscle mass is promoted at the expense of adipose mass by eating about 4 g of the conjugate linoleic acids per day.